Tytuł artykułu
Autorzy
Identyfikatory
Warianty tytułu
Języki publikacji
Abstrakty
Wydawca
Czasopismo
Rocznik
Tom
Strony
6--10
Opis fizyczny
Bibliogr. 16 poz.
Twórcy
autor
- Instytut Biochemii Technicznej, Wydział Biotechnologii i Nauk o Żywności, Politechnika Łódzka, dsosnowska@mail.p.lodz.pl
Bibliografia
- 1. Bartosz G., Druga twarz tlenu, PWN, Warszawa, 2002.
- 2. Manach C., Texier O., Morand C., Crespy V., Regerat F., Demigne C., Remesy C., Comparison of the bioavailability of quercetin and catechin in rats, Free Radic. Biol. Med., 27, 1259-1266, 1999.
- 3. Vinson J.A., Dabbagh Y.A., Serry M.M., Jang J., Plant flavonoids, especially tea flavonols, are powerful antioxidants using an in vitro oxidation model for heart disease, J. Agric. Food Chem., 43, 2800-2802, 1995.
- 4. Wilska-Jeszka J., Podsędek A., Bioflawonoidy jako naturalne sntyoksydanty, Wiad. Chem. 55, 997-1003, 2001.
- 5. Frankel E.N., Meyer A.S., The problems of using one-dimensional methods to evaluate multifunctional food and biological antioxidants, J. Sci. Food Agric., 80, 1925-1941, 2000.
- 6. Re R., Pellegrini N., Proteggente A., Pannala A., Yang M., Rice-Evans C., Antioxidant activity applying an improved ABTS radical cation decolorization assay, Free Radic. Biol. Med., 26, 1231-1237, 1999.
- 7. Yen G.C., Chen H.Y., Antioxidant activity of various tea extracts in relation to their antimutagenicity, J. Agric. Food Chem., 43, 27-32, 1995.
- 8. Hanasaki Y., Ogawa S., Fukui S., The correlation between active oxygens scavenging and antioxidative effects of flavonoids, Free Radic. Biol. Med., 16, 845-850, 1994.
- 9. Saint-Cricq de Gaulejac N., Provost CH., Vivas N., Comparative study of , polyphenol scavenging activities assessed by different methods, J. Agric. Food Chem., 47, 425-431, 1999.
- 10. Plumb G.W., De Pascual-Teresa S., Santos-Buelga C., Cheynier V., Williamson G., Antioxidant properties of catechins and proanthocyanidins: effect of polymerisation, galloylation and glycosylation, Free Rad. Res., 29, 351-358, 1998.
- 11. Terao J, Piskula M., Yao Q., Protective effects of epicatechin, epicatechin gallate, and quercetin on lipid peroxidation in phospholipid bilayers, Arch. Biochem. Biobhys., 308, 278-284, 1994.
- 12. Tamura H., Yamagami A., Antioxidative activity of monoacylated anthocyanins isolated from Muscat Bailey a Grape, J. Agric. Food Chem., 42, 1612-1615, 1994.
- 13. Rice-Evans C.A., Miller N.J., Paganga G., Structure -antioxidant activity relationships of flavonoids and phenolic acids, Free Radic. Biol. Med., 20, 933-956, 1996.
- 14. Szwajgier D., Targoński Z., Comparison of in vitro antioxidant activities of malt, hops, worts and lager type beer, Poi. J. Food Nutr. Sci. 9/50, 4, 53-59, 2000.
- 15. Zhu Q.Y., Zhang A., Tsang D., Huang Y., Chen Z-Y.: Stability of green tea catechins.; J. Agric. Food Chem. 45, 4624-4628, 1997.
- 16. Torel J., Cillard J., Cillard P., Antioxidant activity of flavonoids and reactivity with peroxy radical, Phytochem., 25, 383-385, 1986.
Typ dokumentu
Bibliografia
Identyfikator YADDA
bwmeta1.element.baztech-article-LOD3-0008-0021